Caribbean Black Beans and Rice

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Caribbean Black Beans and Rice

Caribbean Black Beans and Rice is an easy-to-make side dish that's packed with protein flavor, and fiber! Try this with your favorite latin dish as a side or as a vegetarian meal during the week.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 2 cups uncooked brown rice
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 1 red bell pepper cored, seeded and chopped
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon chili powder
  • 1 14.5-ounce can coconut milk
  • 2 cups vegetable broth or chicken stock
  • 2 15.0-ounce cans black beans, drained and rinsed, or 3 cups cooked
  • 1/4 teaspoon ground black pepper
  • Chopped fresh cilantro optional
  • 1 lime cut into wedges (optional)


  • Cook rice according to package directions. I love cooking rice in an instant pot or rice cooker.
  • Heat oil in a large pot over medium-high heat.
  • Add onions and cook until just soft, 1 to 2 minutes.
  • Add peppers, garlic and chili powder and cook, stirring occasionally, until softened, 2 to 3 minutes.
  • Add coconut milk and stock and bring to a boil.
  • Reduce heat to medium-low and simmer for 15 minutes.
  • Stir in beans, then simmer until flavors are melded, about 5 minutes more; season with salt and pepper.
  • Spoon beans over rice, garnish with cilantro and lime wedges and serve.
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